No-Churn Ice Cream

Time: 3 minutes in the Thermomix; minimum 6 hours freezing

Yield: 850 grams

This easy ice cream is as simple to make as the name suggests. Enjoy it just as it is, or dress it up with added texture and flavour by incorporating mix-ins. Lighter mix-ins such as chocolate bits, berries, popcorn or even raisins soaked in a little rum can be gently folded into the base before you transfer the ice cream to the freezer container. With heavier mix-ins such as caramel or chocolate sauce, fruit coulis or caramelised nuts, pour half the prepared ice cream into the freezer container, sprinkle or drizzle the mix-in over it, top with the remaining ice cream and use a knife or skewer to create a swirl pattern.

Ingredients

Method

Place ThermoServer or large bowl that will hold the final ice cream in freezer.

Insert butterfly in a clean, cold mixing bowl (if possible, place in refrigerator or freezer for 30 minutes before starting recipe). Add cream then whip 1 minute/Butterfly/speed 3. Scrape down sides of the bowl and whip again 10 to 30 seconds/speed 4, keeping a very close eye on it so it doesn’t go grainy or split. Set aside in a separate bowl.

Transfer the ice cream to the freezer container, smooth the top then press cling film against the surface to discourage ice crystals from forming.

Freeze at least 6 hours. The ice cream will become firmer the longer you let it freeze. For optimum texture and flavour, enjoy within 2 weeks.

AND… You may infuse your ice cream with flavours such as cinnamon sticks and/or other whole spices, whole split vanilla bean, fresh mint leaves, coffee beans, cacao nibs, lavender buds etc. Before getting started on the recipe, place the condensed milk in the mixing bowl, add your flavouring ingredient and cook 5 minutes/90 degrees/speed soft. Let the milk infuse until it cools to room temperature, strain through a fine sieve and refrigerate until needed. Proceed to the recipe as usual.

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